Larb Gai

Ingredients

• 2 lemons , juiced
• 1 lime , juiced
• 2 tablespoons fish sauce , or more to taste
• 1 tablespoon rice vinegar
• 1 teaspoon white sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon lemon zest
• 1 pound ground chicken or turkey
• 1 clove garlic , minced
• 1 cup water to cover
• 0.5 reds onion , thinly sliced
• 1 carrot , shredded
• 0.5 cups coarsely chopped chestnuts
• 3 Thais chile peppers , sliced
• 3 greens onions , sliced
• 0.25 cups chopped fresh mint
• 0.33 cups chopped fresh Thai basil
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons toasted rice powder
• 2 tablespoons Thai chile flakes

Instructions

1. 1

   Gather all ingredients.

2. 2

   To make the dressing: Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.

3. 3

   Spread ground turkey or chicken in a thin layer in a large skillet; add garlic. Pour enough water into the skillet to cover the ground meat; bring to a boil. Cook and stir, breaking the meat apart with a fork, until browned and crumbly, 7 to 10 minutes.

4. 4

   Drain liquid and transfer ground meat to a large glass bowl.

5. 5

   Stir red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into the bowl until well combined. Refrigerate mixture until chilled, about 30 minutes.

6. 6

   Sprinkle rice powder and Thai chile flakes over salad mixture and mix well.